The Influence of Chemistry on New Foods and Traditional Products

Barbieri, G.; Barone, Caterina; Bhagat, Arpan; Caruso, Giorgia; Conley, Zachary Ryan; Parisi, Salvatore

doi:10.1007/978-3-319-11358-6

Cited by 22 publications

(17 citation statements)

References 15 publications

(34 reference statements)

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“…1), can be naturally found in small quantities in vegetables, fruits (melons, peaches), mushrooms and fermented foods such as wine, beer, sake and soy sauce [15][16][17][18][19][20][21][22]. It can be also found in several human tissues such as semen, lens, cerebrospinal fluid and serum [18,20,23].…”

Section: Sugar Alcohols Characteristicsmentioning

confidence: 99%

“…It is also a non-hygroscopic substance. Erythritol is currently used as a low-calorie, tooth-friendly, bulk sweetener, which provides volume, texture as well as microbiological stability in such products as tooth-friendly chewing gums, candy products, ice creams and also ipocaloric beverages [22,23].…”

Section: Properties and Applicationsmentioning

confidence: 99%

“…Erythritol, characterizes with a clean sweet taste, is approximately 70 % as sweet as sucrose, with no aftertaste and a mild cooling effect in the mouth [18,20,22,26]. It can be easily blended with artificial sweeteners such as acesulfame potassium and aspartame or other polyols, i.e., sorbitol and xylitol or other sweeteners such as stevia to give a similar flavor to the one of table sugar [22, …”

Section: Properties and Applicationsmentioning

confidence: 99%

“…Its industrial manufacturing is based on fermentation processes led by osmophilic yeasts such as [16,21,22,26,32] as well as some species of lactic acid bacteria, i.e., Oenococcus oeni, Leuconostoc mesenteroides and Lactobacillus sanfranciscencis [33][34][35]. Eythritol can also be produced from glycerol by Yarrowia lipolytica MK1 [36][37][38].…”

Section: Productionmentioning

confidence: 99%

“…Besides resembling table sugar physically (white, crystalline and odorless), it is also slightly hygroscopic substance and enhances flavor transfer in foods [40,41]. Moreover, it does not crystallize as quickly as sucrose, so it can be used for sugar sculptures and other decorative edible products [22]. Contrary to other polyols, it does not give cooling effect in the mouth.…”

Section: Properties and Applicationsmentioning

confidence: 99%

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Sugar alcohols—their role in the modern world of sweeteners: a review

Grembecka

2015

Eur Food Res Technol

346

296

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observed. It was mainly due to the developments in biological studies, the change of a population lifestyle and the increase in the consumer awareness concerning food products. The health quality of food depends mainly on nutrients, but also on foreign substances such as food additives. The presence of foreign substances in the food can be justified, allowed or tolerated only when they are harmless to our health. Epidemic obesity and diabetes encouraged the growth of the artificial sweetener industry. There are more and more people who are trying to lose weight or keeping the weight off; therefore, sweeteners can be now found in almost all food products. There are two main types of sweeteners, i.e., nutritive and artificial ones. The latter does not provide calories and will not influence blood glucose; however, some of nutritive sweeteners such as sugar alcohols also characterize with lower blood glucose response and can be metabolized without insulin, being at the same time natural compounds. Sugar alcohols (polyols or polyhydric alcohols) are low digestible carbohydrates, which are obtained by substituting and aldehyde group with a hydroxyl one [1,2]. As most of sugar alcohols are produced from their corresponding aldose sugars, they are also called alditols [3]. Among sugar alcohols can be listed hydrogenated monosaccharides (sorbitol, mannitol), hydrogenated disaccharides (isomalt, maltitol, lactitol) and mixtures of hydrogenated mono-diand/or oligosaccharides (hydrogenated starch hydrolysates) [1,2,4].Polyols are naturally present in smaller quantities in fruits as well as in certain kinds of vegetables or mushrooms, and they are also regulated as either generally recognized as safe or food additives [5][6][7]. Food additives are substances that are added intentionally to foodstuffs in order to perform certain technological functions such as to give color, to sweeten or to help in food preservation.Abstract Epidemic obesity and diabetes encouraged the changes in population lifestyle and consumers' food products awareness. Food industry has responded people's demand by producing a number of energy-reduced products with sugar alcohols as sweeteners. These compounds are usually produced by a catalytic hydrogenation of carbohydrates, but they can be also found in nature in fruits, vegetables or mushrooms as well as in human organism. Due to their properties, sugar alcohols are widely used in food, beverage, confectionery and pharmaceutical industries throughout the world. They have found use as bulk sweeteners that promote dental health and exert prebiotic effect. They are added to foods as alternative sweeteners what might be helpful in the control of calories intake. Consumption of low-calorie foods by the worldwide population has dramatically increased, as well as health concerns associated with the consequent high intake of sweeteners. This review deals with the role of commonly used sugar alcohols such as erythritol, isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol as sugar substitutes in food ...

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Section: Sugar Alcohols Characteristicsmentioning

confidence: 99%

Section: Properties and Applicationsmentioning

confidence: 99%

Section: Properties and Applicationsmentioning

confidence: 99%

Section: Productionmentioning

confidence: 99%

Section: Properties and Applicationsmentioning

confidence: 99%

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Sugar alcohols—their role in the modern world of sweeteners: a review

Grembecka

2015

Eur Food Res Technol

346

296

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A Water/Toluene Biphasic Medium Improves Yields and Deuterium Incorporation into Alcohols in the Transfer Hydrogenation of Aldehydes

et al. 2021

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Deuterium labeling is an interesting process that leads to compounds of use in different fields. We describe the transfer hydrogenation of aldehydes and the selective C 1 deuteration of the obtained alcohols in D 2 O, as the only deuterium source. Different aromatic, alkylic and α,β-unsaturated aldehydes were reduced in the presence of [RuCl(p-cymene)(dmbpy)]BF 4 , (dmbpy = 4,4'-dimethyl-2,2'-bipyridine) as the pre-catalyst and HCO 2 Na/HCO 2 H as the hydrogen source. Moreover, furfural and glucose, were selectively reduced to the valuable alcohols, furfuryl alcohol and sorbitol. The processes were carried out in neat water or in a biphasic water/toluene system. The biphasic system allowed easy recycling, higher yields, and higher selective D incorporation (using D 2 O/toluene). The deuteration took place due to an efficient effective M-H/D + exchange from D 2 O that allows the inversion of polarity of D + (umpolung). DFT calculations that explain the catalytic behavior in water are also included.

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Fat Content in Selected Industrial Products. The Role of Selected Vegetable Oils

Sharma

Barone²

2019

SpringerBriefs in Molecular Science

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The Influence of Chemistry on New Foods and Traditional Products

Cited by 22 publications

References 15 publications

Sugar alcohols—their role in the modern world of sweeteners: a review

Sugar alcohols—their role in the modern world of sweeteners: a review

A Water/Toluene Biphasic Medium Improves Yields and Deuterium Incorporation into Alcohols in the Transfer Hydrogenation of Aldehydes

Fat Content in Selected Industrial Products. The Role of Selected Vegetable Oils

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